My in-laws love ham and are all coming for Christmas, so we want to smoke a raw 20 lb bone-in ham for Christmas and of course we want it to be EXCEPTIONAL! My questions: #1. Any tried and true recipes? #2. How long and what temp? #3. Any thoughts about doing it ahead and putting it in the freezer (which we would really, really, like to do if we can do it and still maintain quality). ANY ADVICE IS WELCOME!!!